Roasted Vegetable Wrap Recipe

Name: Roasted Vegetable Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups sliced yellow squash (about 3 medium); 3 cups (1-inch) sliced asparagus (about 1 pound); 1 1/3 cups vertically sliced red onion (about 1 small); Olive oil-flavored cooking spray; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (15.5-ounce) can cannellini beans or other white beans, undrained; 1 tablespoon red wine vinegar; 2 tablespoons sun-dried tomato sprinkles; 1/2 teaspoon dried oregano; 6 (8-inch) flour tortillas; 3/4 cup (3 ounces) crumbled feta cheese

Servings: persons

4 cups sliced yellow squash (about 3 medium)
3 cups (1-inch) sliced asparagus (about 1 pound)
1 1/3 cups vertically sliced red onion (about 1 small)
Olive oil-flavored cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15.5-ounce) can cannellini beans or other white beans, undrained
1 tablespoon red wine vinegar
2 tablespoons sun-dried tomato sprinkles
1/2 teaspoon dried oregano
6 (8-inch) flour tortillas
3/4 cup (3 ounces) crumbled feta cheese

1
Preheat oven to 500u00b0.
2
Place first 3 ingredients on a jelly-roll pan coated with cooking spray. Lightly coat vegetables with cooking spray, and sprinkle with salt and pepper. Bake at 500u00b0 for 12 minutes. Drain vegetables in a colander to remove excess moisture; set aside.
3
Drain beans, reserving 2 tablespoons liquid. Place beans, reserved 2 tablespoons liquid, and vinegar in a food processor; process until smooth. Stir in tomato sprinkles and oregano.
4
Warm tortillas according to package directions. Spread about 1/4 cup bean mixture over each tortilla, leaving a 1/4- inch margin around edge of tortillas. Divide vegetables evenly down the center of each tortilla, and sprinkle evenly with feta cheese; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

738

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups sliced yellow squash (about 3 medium), 3 cups (1-inch) sliced asparagus (about 1 pound), 1 1/3 cups vertically sliced red onion (about 1 small), Olive oil-flavored cooking spray, and more.

Yes, Roasted Vegetable Wrap falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Wrap

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